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Pan con Tomate (Spanish Grilled Bread with Tomato)

Pan con Tomate (Spanish Grilled Bread with Tomato)

Prep Time 30 mins
Cook Time 1 min
Total Time 31 mins
Servings 4 -6


  • 1 fresh loaf ciabatta bread
  • 2 large ripe quality tomatoes (9 to 10-ounce)
  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • 1 clove large garlic cut in half, divided
  • Salt
  • Fresh cracked pepper


  • Start by grating two large, ripe tomatoes, cut into halves, into a small-mesh strainer, placed over a bowl for draining. Rotate the tomato halves every so many sweeps while grating, shredding all the flesh down to the skin. Then discard the skin.
  • Allow the tomato pulp to drain for about 30 minutes or so.
  • The drainage bowl will collect a relatively large amount of tomato water. About 6-8 ounces. Discard it, reserve it for a different use, or drink it.
  • Once drained, season the tomato pulp with olive oil, salt, and cracked black pepper to taste.
  • (Optional) for a bigger garlic taste, add half the garlic to the tomato paste by means of a microplane.
  • After the tomato pulp is seasoned, cut the ciabatta loaf into two long halves and place it on a grill or in the oven in broiler mode. Grill until the bread achieves a beautifully charred look, without developing a black, burned aspect. About 1 minute or so under the broiler.
  • Then brush one half of the garlic over the grilled top of the bread halves, covering the entire surfaces.
  • Spread the seasoned tomato paste over the garlic-rubbed grilled bread.
  • Cut it into 2-inch or so strips, garnish with fresh chopped Italian parsley, drizzle with olive oil (optional) and serve immediately.